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Meet the Team: Kelly

written by

Bethany Fisher

posted on

January 31, 2025

Kelly Barnes interned with Whiffletree in the fall of 2022, then came on as a full time employee. With a million dollar smile, the best organizing abilities in the world, and a heart full of love for people, we’re so blessed to have her as part of our team.

Where did you grow up?

I grew up in Columbia, MO and moved to Fredericksburg, VA in 2000.

What did you do before you came to farming/Whiffletree?

Prior to farming, I was a carpenter and a caregiver. For several years, I worked on a farm one day a week, growing and harvesting vegetables. I was a Whiffletree customer for seven years before starting my internship here.

What inspired you to become a farmer?

I’ve struggled with chronic health issues for over half my life time. Eating chemical free food for even just a month produced such a dramatic reduction in the severity of my symptoms. This discovery steered my life in a new direction. Learning to produce food that could assist in healing my body rather than making me sicker became my goal. Studying nutrition became my hobby. Working on a farm became my dream. 

What are some things you didn’t expect to learn that farming has taught you?

Some things that I didn't expect to learn from farming:

  • How accurately cartoons depict animal characteristics and tendencies.
  • How relatable Jesus’s parables are to a farmer.
  • How deceptive marketing is regarding conventionally farmed food

What do you hope to accomplish through farming?

Someday I hope to utilize my farming experience in mission work, teaching people practical skills to provide for their families and communities. I would love to help victims rescued from human trafficking heal and build new lives.

Most memorable Whiffletree experience?

My most memorable Whiffletree experience is planting a six foot snake skin in a city-boy intern’s car for him to discover later.

What’s your favorite animal on the farm? And why?

My favorite animals are the cattle and the turkeys. The cattle are so peaceful to watch as they graze. Sometimes they skip around you in excitement when you move them to fresh pasture. The turkeys are so full of personality and interactive. They are curious and like to talk back to you. Seeing them strut around and fan their wings when they are only 6 inches tall is the cutest thing I have ever seen.

Favorite hobby?  Or favorite things you like to do when not working?  

Studying the Bible is one of my favorite ways to spend my time off. I also enjoy gardening, foraging, sewing, making jewelry, reading books and listening to music.

Favorite dish you like to make with a Whiffletree item?

Beef short ribs with a homemade rub are one of my favorite things to make. Slow cooked in a crock pot, they come out perfect every time. They are even delicious cold, for a quick leftovers lunch on the go.

More from the blog

Easy Skillet Filet Mignon

When I heard the words ‘filet mignon,’ I admit I was a bit daunted. After all, filet mignon is renowned as a delicacy and all I had was a cast iron skillet. In all honesty though, cooking a filet mignon was not as difficult as I thought it would be. In about ten minutes I had a perfectly cooked steak for dinner. For all you mamas out there who want to serve up a very special dinner for your loved ones, here is a quick, easy, and tasty way to do that! Easy Skillet Filet Mignon: (2) 6 to 8 oz filets (let them sit out at room temp for about 30 minutes - this will help make sure the steaks cook evenly) 2 Tbsp. butter or tallow (butter can burn a little more easily but still works great!) 1 clove garlic, minced or sliced 1 sprig rosemary, leaves torn off and chopped up Salt and pepper to taste Directions: Heat up your cast iron skillet over medium heat. The pan is ready when you sprinkle a drop of water and it dances across the surface.Salt and pepper your filets to taste.Add your butter or tallow to the pan and let it melt. Then add the garlic and rosemary and let it cook a couple minutes til fragrant.Place the filet steaks into the cast iron. Make sure there is plenty of space around the steaks so there is proper air flow for a nice sear. Cook on each side for a few minutes or until nicely seared. Then place a lid over the pan to trap in heat, turn the heat to low, and let cook until the internal temp of the steaks reaches your desired doneness. I like to do mine to 130F, or medium rare. And there you have it! Quick, simple, and easy. Pair with some asparagus, green beans, brussel sprouts, mashed potatoes, or salad. Cheers! ~Bethany